Ingredients
1 block of plain firm tofu (not silken)
1- 2 tbsp soy sauce
A thumb of ginger, grated
2 tbsp sweet chilli sauce
2 tsp Chinese five spice powder
1-2 tbsp sesame seeds (regular or black or a mix)
2 tbsp corn flour
½ tsp chilli flakes (optional)
Salt and pepper
oil for frying
1- 2 tbsp soy sauce
A thumb of ginger, grated
2 tbsp sweet chilli sauce
2 tsp Chinese five spice powder
1-2 tbsp sesame seeds (regular or black or a mix)
2 tbsp corn flour
½ tsp chilli flakes (optional)
Salt and pepper
oil for frying
Method
Mix all of the marinade ingredients together in a bowl-slice the tofu into thick chunks and place in the marinade for at least an hour but up to 3 days- it will taste stronger over time.
Remove the tofu from its marinade, drain on kitchen paper and gently squeeze, covered in kitchen paper.
Mix together the cornflour, sesame and spices and press the tofu in the spice mix.
Heat sunflower oil in the wok and heat until hot-test by dropping in a small piece of tofu ,it is hot enough when the tofu floats to the top straight away and becomes crispy and golden.
Fry the tofu in 2 batches until golden and crispy, remove from the oil with a slotted spoon and drain on kitchen paper and repeat with the remaining tofu. Set aside.
Crispy Tofu is ready ...
Heat sunflower oil in the wok and heat until hot-test by dropping in a small piece of tofu ,it is hot enough when the tofu floats to the top straight away and becomes crispy and golden.
Fry the tofu in 2 batches until golden and crispy, remove from the oil with a slotted spoon and drain on kitchen paper and repeat with the remaining tofu. Set aside.
Crispy Tofu is ready ...
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